Fish Stock

2 pounds bones and trimmings of white fish such as halibut, snapper, flounder, or bass, chopped

1 large onion, sliced

1 medium fennel bulb, stalks trimmed flush with bulb and bulb coarsely chopped

24 fresh parsley sprigs (with long stems)

1/4 cup fresh lemon juice

1 teaspoon salt

7 cups cold water

1 cup dry white wine

Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat, for 5 minutes.

Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.

(Note: Stock keeps 2 days. Cool, uncovered, then chill, covered.)

Makes 1 1/2 quarts.

From Gourmet via Epicurious